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Queso Dip
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Irresistibly creamy and spicy queso dip perfect for football parties or gatherings. Secret ingredient: cream cheese. Grab some chips and enjoy!
Ingredients:
  • For the dip:
  • 1/2 tablespoon vegetable or canola oil
  • 2 cloves garlic, minced
  • 1/4 cup minced white onion (1/4 of a medium onion)
  • 12 ounce can evaporated whole milk
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 8 ounces extra-sharp cheddar cheese, finely shredded
  • 8 ounces softened cream cheese, diced
  • 10 ounce can Rotel tomatoes with green chilies, drained
  • 1/4 cup chopped cilantro
  • 2 to 4 tablespoons whole milk, to thin the sauce as needed
  • To serve:
  • Pico de gallo , for topping
  • Corn tortilla chips
  • Pretzel bites
Instructions:
  • In a large skillet over medium-high heat, heat oil until shimmering. Add garlic and onion, stirring frequently until glossy and garlic starts to turn light brown, about 3 minutes.
  • Pour in the evaporated milk and spices: Pour the evaporated milk, salt, cumin, and chili powder into the pan. Whisk constantly until steam starts rising and tiny bubbles form at the edges of the pan.
  • Incorporate the cheese: Lower the heat and whisk in the cheddar and cream cheese gradually for a full 10 minutes until the mixture transforms from stringy to smooth and velvety. Don't worry about tiny pieces of cream cheese; they will melt as the sauce heats up.
  • Complete the queso dip by incorporating the drained Rotel and chopped cilantro into the cheese mixture. Emulsify the ingredients together until well combined. Don't worry if the Rotel is slightly wet; this will add to the creamy texture of the sauce.
  • Serve the queso: Once the vegetables are fully mixed and heated for about 5 minutes, transfer the queso to a slow cooker or serve directly from the pan. Garnish with a generous portion of pico de gallo and enjoy with warm corn tortilla chips or pretzel bites.
  • Adjust thickness: Allow the queso to thicken naturally. To thin it out if needed, simply whisk in a couple of tablespoons of whole milk. Keep it warm on the stove or transfer to a slow cooker on the warm setting. Stir occasionally to prevent a skin from forming.

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